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Recipes

Jim's Bun Bobbers

Jim's Bun Bobbers

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Old buns can also be used

  • 1 bag frozen dinner rolls
  • prepared soup (non-creamy)
  • melted butter (optional)
0/5 (0 Votes)

Glögg - Swedish Christmas Drink

Glögg - Swedish Christmas Drink

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Combine wine, port, and vodka in a small nonreactive pot

  • 1-1/2 cups red wine
  • 1-1/2 cups port
  • 1-1/2 cups vodka
  • 6 pods green cardamom
  • 4 cloves
  • 1 orange peel
  • 1 or 2 sticks cinnamon
  • 1/4 cup sliced blanched almonds (optional)
  • 1/2 cup dark raisins (optional)
0/5 (0 Votes)

Filipino Chicken Adobo

Filipino Chicken Adobo

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Method: Combine soy sauce, red wine vinegar, garlic and pepper

  • 2 to 3 lbs. pork, cut into 1-1/2 inch cubes
  • (country ribs work well)
  • 1 cup soy sauce
  • 1 cup red wine vinegar
  • 1 head (not clove) of garlic, peeled and crushed
  • ground pepper, to taste
  • vegetable oil
0/5 (0 Votes)

Mexican Walleye

Mexican Walleye

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Preheat oven 400 degrees. Spray glass baking dish with non stick cooking spray

  • 4 walleye filets
  • 1 c salsa
  • 1 – 1 1/2 c shredded cheese
  • 1/2 - 3/4 c crushed corn chips
  • 1/2 c sour cream
  • 1 small can green chilies, diced
  • 1/4 c cream cheese, softened
4.6/5 (5 Votes)

Savory Bread Pudding

Savory Bread Pudding

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In a blender rough chop the tomatoes, onion, basil Toss into the torn muffin pieces Pour in the milk/eggs Bak

  • 6 muffins torn to 3/4-1"
  • 2 lbs tomatoes quartered and cored
  • 1 large onion sliced and carmelized
  • 1 cup chopped basil (added to the onions)
  • 3 eggs blended into 2 cups lowfat milk
  • seasoning of choice... Montreal chicken works
4/5 (1 Votes)

Herbes Salées

Herbes Salées

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Herbes salées (herbs preserved with salt) are a traditional Quebec seasoning

  • 375 ml (1 1/2 cups) fresh parsley leaves
  • 60 ml (1/4 cup) fresh chives
  • 60 ml (1/4 cup) fresh summer savoury leaves
  • 10 ml (2 teaspoons) fresh thyme leaves
  • 5 ml (1 teaspoon) fresh rosemary leaves
  • 375 ml (1 1/2 cups) finely diced carrots
  • 375 ml (1 1/2 cups) finely chopped leeks (white and green parts)
  • 125 ml (1/2 cup) finely chopped celery
  • 4 green onions, finely chopped
  • 180 ml (3/4 cup) coarse salt
4.4/5 (5 Votes)

Matzo Ball Soup

Matzo Ball Soup

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PREPARATION Prepare matzoh balls

  • 3 eggs separated
  • 2 tablespoons of kosher chicken fat, butter or margarine
  • 1 teaspoon salt
  • 3/4 cup of matzoh meal or cracker crumbs
  • Beat egg yolks until light.
  • Add fat, salt and matzoh meal or cracker crumbs
  • Beat egg whites until stiff then fold in.
  • Chill for 1 hour
  • Matzoh Ball Soup
  • INGREDIENTS
  • matzoh balls made from above recipe
  • 1 large stewing chicken about 4 lbs cut up into about 10 pieces
  • 2 quarts of water
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 carrots cut into 1/2 inch round sections
  • 1 onion minced
  • 4 stalks of celery chopped
  • 2 cloves of minced garlic
  • 1 cup of dry white wine
0/5 (0 Votes)

Leftover Halibut Sandwich

Leftover Halibut Sandwich

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It takes about 5 minutes to make this delicious dish

  • 6 oz. cooked halibut - flaked by hand then lightly shredded with a fork
  • 1 tbsp celery - finely chopped into little cubes
  • 1 tsp green onion - finely chopped
  • 1 large or 2 medium dill pickles, finely chopped
  • 2 tbsp mayonnaise
  • salt and fresh ground pepper to taste
  • .
3.9/5 (14 Votes)

Jaeger Sauce

Jaeger Sauce

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Heat the tablespoons of unsalted butter in a skillet over medium heat

  • 1 tablespoon unsalted butter
  • 1 small shallot or 1/2 cup chopped onion
  • 8 oz. mushrooms, sliced (your choice of variety)
  • 1/2 cup vegetable or beef broth
  • 1/2 cup white wine
  • 1/2 cup + 2 tablespoons half and half or cream, divided
  • 2 tablespoons all-purpose flour or brown rice flour
  • 1/4 teaspoon salt
  • Freshly ground pepper
  • 3 tablespoons fresh parsley, chopped
4.8/5 (4 Votes)

Roasted Rack of Lamb with a Herb Crust

Roasted Rack of Lamb with a Herb Crust

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1. Preheat the oven to 240C/450F/Gas 9

  • For the herb crust
  • 200 g/7oz fresh, rich white bread
  • 2 tbsps freshly chopped flatleaf parsley
  • 1 tsp fresh soft thyme leaves
  • 1 tsp fresh rosemary leaves
  • 1 fat garlic clove, peeled and finely chopped
  • 4 tbsp vegetable oil
  • 100 g/4oz unsalted butter
  • sea salt and freshly ground black pepper
  • 2 tbsp Dijon mustard
  • 2 lean racks of lamb, french trimmed
  • Fo the rosemary jus
  • 500 ml/17fl oz hot, good lamb stock
  • 1 large sprig fresh rosemary
4/5 (1 Votes)